Braised Duck in Soy Sauce
Ingredients & Amount
| Ingredient | Amount |
|---|---|
| Duck Meat | 500g |
| Soybean Paste | 20g |
| Perilla Leaves | 30g |
| Light Soy Sauce | 10g |
| Dark Soy Sauce | 10g |
| Oyster Sauce | 10g |
| Huadiao Wine | 15g |
| Ginger Slices | 10g |
| Garlic Cloves | 20g |
| Vegetable Oil | 15g |
| Water | 450g |
Instructions
- 1
Prep the Duck: Wash the duck meat clean and cut into bite-sized chunks.
- 2
Sauté Aromatics: Heat oil in a pan. Sauté the ginger slices and garlic until golden brown, then remove and set aside. In the same pan, stir-fry the duck meat until the fat renders out. Add the soybean paste, light soy sauce, dark soy sauce, oyster sauce, and Huadiao wine, stir-frying until fragrant.
- 3
Combine: Transfer the duck into the rice cooker inner pot. Add water, the sautéed ginger and garlic, and 10g of the perilla leaves. Close the lid.
- 4
Set the Cooker: Select the “Steam” function and press the “Start/Long Press to Cancel” button to begin cooking.
- 5
Add Remaining Perilla: When the timer shows 5 minutes remaining, open the lid and add the remaining 20g of perilla leaves, then close the lid to finish.
- 6
Finish: Once the cooking cycle is complete, open the lid, stir evenly, and serve.